I'm in the habit of introducing these as "my famous ginger molasses cookies," though that might be giving credit where it's not entirely due. These cookies actually originated with a childhood best friend's family, and I've spent the better part of the last five years bribing and cajoling her for a copy of the recipe. Last year, she finally unearthed a faded and stain-splattered index card covered in hastily scrawled directions; I snapped a quick photo and rejoiced at having won a long-sought treasure.
All that fuss for cookies? Well, yes. These guys are redolent of winter spices, but most importantly, they're packed with butter and molasses — need I say more? If you do like a snap with your ginger, you can feel free to bake them for a little longer until they get that resonant crunch, but if you're like me, you keep these in the oven only until their faces just settle into those appealingly puggish wrinkles before whisking them out again. These cookies are best with just a touch of crispness around the edge that belies a gooey and tender interior.
While you never really need an excuse to eat these, I like these best as a postprandial snack, paired with either a mug of cocoa or a steaming cup of homemade mulled wine.
Click here to see Cozy Winter Meals.